If you love a dish that looks restaurant-ready but takes surprisingly little effort, this Cranberry Brie Chicken is for you. The mild sweetness from the cranberry melt pairs beautifully with the gooey cheese centre, while Greenfields herbs and spices add warmth and depth. It’s the kind of recipe you pull out when you want to impress without fuss — Sunday dinner, Christmas week suppers, or just when the fridge gifts you leftover brie!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
For the chicken:
• 4 chicken breasts
• 1½ tsp Greenfields Chicken Seasoning
• ½ tsp Greenfields Garlic Powder
• ½ tsp Greenfields Ground Black Pepper
• ½ tsp Greenfields Thyme
• 120g brie, sliced
• 1 tbsp olive oil
• Pinch of Greenfields Himalayan Pink Salt (Fine)
For the cranberry glaze:
• 150g cranberry sauce
• 1 tbsp honey (or maple syrup)
• 1 tsp Greenfields Lime Powder or a squeeze of fresh lime
• 2 tbsp water
Heat the oven to 200°C (fan 180°C).
Butterfly each chicken breast by slicing a pocket into the thickest part.
Season the inside and outside of each breast with Chicken Seasoning, Garlic Powder, Black Pepper and Thyme.
Stuff each pocket with slices of brie and gently press closed (use toothpicks if needed).
Heat the olive oil in an oven-safe pan and sear the chicken for 2–3 minutes each side until lightly golden.
Transfer to the oven and bake for 15–18 minutes, until cooked through.
While the chicken cooks, make the glaze: gently heat the cranberry sauce, honey, lime and water in a small saucepan until glossy.
Spoon the warm glaze over the cooked chicken and let it rest for 3 minutes before serving.
Calories: 470 kcal
Protein: 39g
Fat: 23g
Carbohydrates: 28g
Sugar: 18g
Salt: 1.8g
The ingredients used in this recipe could also be used to create…
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